50 No-Bake Sweet Recipes

1. Rocky Road chocolate bars (pictured above) Chop 1 pound dark chocolate; melt 3/4 of the chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread in a thin, even layer on a parchment-lined baking sheet; sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set; break into pieces.


2. Pecan Toffee. In a saucepan over medium heat, combine 4 ounces butter, 3/4 cup sugar, and 1 tablespoon corn syrup; cook, stirring occasionally, until browned (325°F on a candy thermometer). Arrange 20 biscuits closely together on a large, buttered, foil-lined baking sheet; pour the sugar mixture over them and sprinkle with toasted pecans. Chill until firm; break up.

3. Chocolate toffee with almonds. Make the toffee (No. 2). After pouring the sugar mixture over the cookies, immediately sprinkle it with 85g of chopped dark chocolate. Let it melt, then smooth it out. Instead of pecans, sprinkle with toasted almond slices.

4. Toffee with matzo. Make toffee (No. 2), using 3 sheets of matzo instead of cookies. Sprinkle with flaky sea salt instead of nuts.

5. Toffee with dates. In a food processor, puree 1 cup each pitted dates and broken sugar cookies, 3/4 cup walnuts, 2 tablespoons each brown sugar and honey until smooth. Form into 1-inch balls; flatten into circles and press a walnut half into the center. Refrigerate until firm.

6. Marshmallow with iris. Melt 230g of chopped milk chocolate; dip large marshmallows (1 package of 280g) halfway into the chocolate, then sprinkle with toffee pieces and chopped peanuts. Refrigerate until set.

7. S'mores bars. Melt 4 oz. chopped dark chocolate; spread on 12 graham crackers. Sprinkle with mini marshmallows. Refrigerate until set; break into pieces.


8. Hazelnut brownie. In a food processor, crush 26 vanilla wafers and 9 chocolate graham cracker sheets. Add 3/4 cup dulce de leche from the jar, 8 ounces melted dark chocolate, and 1/4 cup chopped toasted hazelnuts; process until smooth. Press into a greased, foil-lined 8-inch square pan. Press another 1/4 cup hazelnuts on top. Chill until set, then cut into squares.

9. Praline and pecan brownie. Make brownies (No. 8), substituting Butterscotch for dulce de leche and pecans for the hazelnuts. Press 1/2 cup toffee pieces into the top along with the nuts.

10. Brownie with popcorn. Make brownies (No. 8), substituting crushed sweet-and-salty popcorn for the hazelnuts. Sprinkle 1/2 cup popcorn over the nuts.

11. Sweet and salty rice bars. Melt 55g of butter in a saucepan; add a 280g package of mini marshmallows and stir until smooth. Stir in 3 cups each of puffed rice cereal and broken pretzel strips. Press into a greased 9x13 inch pan. Let set, then cut into bars.

12. "Magic" bars. Melt 2 oz (55 g) of butter in a saucepan; add 4 cups (400 ml) of mini marshmallows and stir until smooth. Roughly chop 9 graham crackers and add to the saucepan along with 1 cup (100 ml) of mini marshmallows, chopped pecans, flaked coconut, and chocolate chips. Press into a greased 9x13-inch (23 x 33 cm) pan. Let set, then cut into bars.

13. Mexican chocolate tartlets. Combine 3/4 cup chocolate-hazelnut spread, 1/4 teaspoon cinnamon, and a pinch each of salt and cayenne pepper. Spoon into mini tortilla shells; top with whipped cream and cinnamon.

14. Petit four with English pudding. Mix 1/2 cup each mascarpone and powdered sugar with 1 tablespoon dry sherry. Cut the pound cake into 2.5 cm cubes; top each with mascarpone and raspberries.

15. Kumquat cake in brandy. In a saucepan over medium heat, simmer 2 cups of kumquat, 1/2 cup each brandy, and sugar until syrupy, about 15 minutes. Cut the pound cake into 1-inch cubes; place a kumquat on each cube and thread with a toothpick. Let stand for 5 minutes to allow the syrup to be absorbed.


16. Petit four with caramel. Cut the thawed pound cake (cut off the crust) lengthwise into 1/4-inch-thick slices. Stack 3 slices on top of each other, alternating with a layer of dulce de leche cream. Repeat with the remaining pound cake. Cut into triangles; dip one side of each triangle in melted white chocolate and dust with cocoa powder. Refrigerate until set.

17. Petit four with cherries and pistachios. Make petit fours (No. 16), replacing the dulce de leche with cherry jam. Sprinkle with pistachio pieces instead of cocoa.

18. Chocolate graham cracker wafers. Melt 110g of chopped dark chocolate and spread on round butter crackers (such as Ritz); sprinkle with chopped pistachios and dried apricots.

19. Vanilla wafers with chocolate. Melt 110g of chopped dark chocolate and spread onto vanilla wafers; sprinkle with toasted pumpkin seeds, slivered almonds and dried cranberries.

20. Raspberry and chocolate cookies. Melt 110g of chopped white chocolate; take about 630g of raspberries, dip the bottoms of the berries in the chocolate, and arrange them around the edge of a round sugar cookie. Drizzle with melted white chocolate. Refrigerate until set.

21. Chestnut candies. Using a mixer, beat together 1.5 cups powdered sugar, 1 cup crunchy peanut butter, 2 tablespoons room temperature butter, and a pinch of salt. Form into 2.5 cm balls. Dip the tops in melted dark chocolate and sprinkle with granulated sugar. Refrigerate until set.


22. Ginger Pops. In a food processor, pulse 14 crushed gingersnaps, 1/2 cup each powdered sugar and Speculoos cookie paste, 1/4 cup chopped candied ginger, and 2 ounces (55 g) room-temperature butter. Form into 1.5-inch (3.8 cm) balls. Roll in powdered sugar, insert a lollipop stick into each, and chill until firm.

23. Manhattan balls with bourbon. Microwave 1 cup dried cherries and 1/4 cup bourbon for 3 minutes. In a food processor, pulse 52 vanilla wafers until finely chopped. Add the cherry mixture, 1/2 cup powdered sugar, 1 tablespoon dark corn syrup, and a pinch of salt; pulse until combined. Form the mixture into 1-inch balls and thread a skewer onto each ball. Refrigerate until firm.

24. Orange truffles. In a saucepan, bring 1/2 cup heavy cream and 2 tablespoons butter to a simmer; pour over 8 ounces chopped dark chocolate and stir to melt. Stir in 2 tablespoons orange liqueur, a pinch each of cardamom and salt. Chill until set. Scoop out and shape into 1-inch balls; roll in crushed orange-flavored cookies (such as Anna's) or vanilla wafers. Chill until set.

25. Coffee truffles. Make truffles (No. 24), using espresso instead of liqueur and replacing the cookies with crushed chocolate-covered coffee beans.

26. Coconut truffles. Make truffles (No. 24), replacing the liqueur with coconut rum and the cookies with sweetened coconut flakes.

27. Chocolate covered clementines. Peel 2 clementines and separate into wedges. Melt 110 g of chopped white chocolate; dip the clementines halfway in the chocolate and roll in chopped pistachios. Refrigerate until set.

28. Chocolate-covered clementines with coconut. Follow recipe #27, but instead of pistachios, roll the clementines in toasted almonds and toasted coconut.

29. Oatmeal cookies with apple. Melt 55g butter in a medium saucepan over medium heat; stir in 1/2 cup sugar and grated green apple, 1/4 teaspoon each ground cinnamon, nutmeg, and vanilla extract. Simmer for 1 minute, then stir in 1 1/2 cups rolled oats. Drop the mixture into rounds, 1 heaping tablespoon at a time, sprinkle each with sea salt; press into rounds and chill until set.

30. Oatmeal cookies with nuts. In a food processor, pulse 1 1/2 cups each rolled oats and pecans, 1 cup pitted dates, 1/2 cup smooth peanut butter, 1/4 cup pure maple syrup, and 1/4 teaspoon each salt and ground cinnamon until combined. Form into 1-inch balls; flatten into circles and chill until set.

31. Oatmeal chocolate chip cookies. Prepare cookies (No. 30), stirring in 1/2 cup mini chocolate chips before forming into balls.

32. Stuffed dried apricots. Using a mixer, beat together 60g of almond paste, 2 tbsp each of mascarpone and powdered sugar, 1 tbsp of room temperature butter, and 1/8 tsp each of almond extract and vanilla extract. Take about 30 dried apricots, make deep slits with a paring knife, and squeeze the mascarpone filling inside. Refrigerate until set.

33. Stuffed figs. Take about 24 dried figs and make deep slits on the sides with a paring knife. Inside each, place a thin strip of orange zest, blanched almonds, and a small piece of dark chocolate. Dip the bottoms of the figs in 110 g of melted dark chocolate and cool on a parchment-lined baking sheet until set.

34. Almond biscotti balls. In a food processor, pulse the anise liqueur biscotti from a 170g (6 oz) package. Add 1/3 cup powdered sugar, 1/4 cup chopped toasted almonds, 2 tablespoons each melted butter, corn syrup, milk, and chopped candied orange peel; process until smooth. Form into 2.5cm (1 inch) balls and roll in powdered sugar.

35. Sesame biscotti balls. Follow recipe #34, substituting toasted sesame seeds for the almonds. Roll in a mixture of toasted sesame seeds and powdered sugar.


36. Rainbow Petit Four. In a food processor, combine almond paste from a 200g tube, the grated zest of 1 orange, 3 tablespoons orange juice, and 1 teaspoon vanilla extract. Add 300g pound cake crumbles and 1/2 teaspoon almond extract; pulse to combine. Divide the mixture into 3 equal portions and color each with food coloring (red, yellow, and green). Using your hands, smooth each portion into a 14cm square and stack them on top of each other. Cut into 1.9cm squares. Melt 340g chopped dark chocolate and stir in 1 tablespoon shortening. Dip the petit fours in the chocolate to coat. Refrigerate until set.

37. Chocolate covered cupcake candies. Mash 2 cups of crushed fruitcake with 2 tablespoons of milk. Form into 2.5 cm balls. Melt 170 g of chopped dark chocolate; dip the balls halfway into the chocolate and place them coated side down on parchment paper. Refrigerate until set. Roll the other side in crushed gingersnaps; refrigerate.


38. Cookie cannoli. Using a mixer, beat 1/4 cup each of ricotta, mascarpone, and powdered sugar until smooth. Spread the mixture on large wafer cookies, sprinkle each with mini chocolate chips, a pinch of cinnamon and sugar, and grated orange zest.

39. Mini Peanut Butter Cheesecakes. Using a mixer, beat 55g of room-temperature cream cheese, 1/2 cup each crunchy peanut butter and powdered sugar, 2 tablespoons room-temperature butter, and a pinch of salt until smooth. Spoon the mixture 1 tablespoon at a time onto pretzel crackers and top each with a dried strawberry.


40. Raspberry Mini Cheesecakes. Beat 110g of room-temperature cream cheese, 1/2 cup of powdered sugar, and 1 tbsp each of grated lemon zest and juice with a mixer until smooth. Pipe onto the almond cookies and top each with about 1/2 tsp of raspberry jam.

41. Ginger-lemon mini cheesecakes. Follow recipe #40, using gingerbread wafer cookies instead of almond ones and replacing the jam with lemon curd. Garnish each cookie with a small piece of candied ginger.

42. Peppermint cookies. In a food processor, puree 1 cup powdered sugar, 2 tablespoons each room-temperature butter and light corn syrup, 1 tablespoon milk, and 1/2 teaspoon peppermint extract until smooth. Spread the mixture on chocolate wafer cookies and top with crushed wafer cones. Refrigerate until set.

43. Chocolate mint candies. In a saucepan over low heat, melt 1 cup chocolate chips and 2 tablespoons shortening. Stir in 1/4 teaspoon peppermint extract. Pour into a greased, foil-lined loaf pan and chill until set. Cut into 2.5 cm squares and dust with powdered sugar.

44. "Snow" assortment with chocolate. Melt 1 cup chocolate chips, 1/2 cup peanut butter, and 55g butter in a saucepan over low heat, stirring. Stir in 3 cups each of rice cereal and oyster crackers. Let cool, then stir in powdered sugar.

45. Assorted nuts and raspberries. In a large skillet, toast 1 1/2 cups each unsalted peanuts, almonds, and sweetened coconut over medium heat until golden brown, about 6 minutes; cool completely. Stir in 1 cup each peanut butter chips, semisweet chocolate chips, and dried raspberries.

46. ​​Almond-coconut "nests". Melt 1 cup dark chocolate chips. Mix with 2 cups sweetened coconut and 1 cup sliced ​​toasted almonds. Form into 16 small mounds and refrigerate until set.


47. Tropical "nests" with white chocolate. Follow recipe #46, using white chocolate chips and replacing the almonds with crushed dried pineapple. Add 1.5 teaspoons each of grated lime zest and juice to the mixture. Sprinkle with lime zest.

48. Caramelized almonds. In a saucepan over medium heat, simmer 1/2 cup sugar, 2 tablespoons water, and a pinch of cream of tartar without stirring until browned (137°C on a candy thermometer). Stir in 1 1/2 cups toasted blanched almonds and cook without stirring until dark brown (151°C). Spread in an even layer on a foil-lined and buttered baking sheet; let set.


49. Chocolate covered almonds. Follow recipe #48. When the mixture has set, drizzle with 110g of melted dark chocolate and stir to coat; sprinkle with sweetened cocoa powder. Refrigerate until set.


50. Eggnog Truffles. In a heatproof bowl set over a saucepan of barely simmering water, whisk together 10 large egg yolks and 1/4 teaspoon each of cinnamon, nutmeg, rum, and vanilla extract. Cook, stirring frequently, until very thick and glossy, about 25 minutes. Cool completely. Using oiled hands, form into 1.9 cm (0.75 in) balls. Roll in granulated sugar.